Literature Cited

• Amaha, M., and Kitabatake, K. Gushing in beer. In: Brewing Science. J. R. A. Pollock, Ed. Academic Press, London. Vol. 2, pp. 457–489, 1981.
   Google Scholar
• Briggs, D. E., Hough, J. S., Stevens, R., and Young, T. W. The chemistry and biochemistry of mashing. In: Malting and Brewing Science. Chapman and Hall. London. 2nd ed., pp. 57–107, 1971.
   Google Scholar
• Castro, I. M., and Loureiro-Dias, M. C. Utilization of lactic acid by Fusarium oxysporum var. lini: Regulation of transport and metabolism. Appl. Environ. Microbiol. 60:102–105, 1993.
   Web of Science ®Google Scholar
• Douglas, P. E., and Flannigan, B. A microbiological evaluation of barley production. J. Inst. Brew. 94:85–88, 1988.
   Web of Science ®Google Scholar
• European Brewery Convention. Analytica-EBC. Verlag Hans Carl Getranke-Fachverlag, Nürnberg, Germany, 1998.
   Google Scholar
• Flannigan, B. Degradation of arabinoxylan and carboxymethyl cellulose by fungi isolated from barley kernels. Trans. Br. Mycol. Soc. 55:277–281, 1970.
   Google Scholar
• Gourama, H., and Bullerman, L. B. Inhibition of growth and aflatoxin production of Aspergillus flavus by Lactobacillus species. J. Food Prot. 58:1249–1256, 1995.
   PubMed Web of Science ®Google Scholar
• Gourama, H., and Bullerman, L. B. Antimycotic and antiaflatoxigenic effect of lactic acid bacteria – A review. J. Food Prot. 58:1275–1280, 1995.
   PubMed Web of Science ®Google Scholar
• Gourama, H., and Bullerman, L. B. Anti-aflatoxigenic activity of Lactobacillus casei pseudoplantarum. Int. J. Food Microbiol. 34:131–143, 1997.
   PubMed Web of Science ®Google Scholar
• Gyllang, H., Sätmark, L., and Martinson, E. The influence of some fungi on malt quality. Proc. Congr. Eur. Brew. Conv. 16:245–254, 1977.
   Google Scholar
• Haikara, A. Malt and beer from barley artificially contaminated with Fusarium in the field. Proc. Congr. Eur. Brew. Conv. 19:401–408, 1983.
   Google Scholar
• Haikara, A., and Home, S. Mash filtration difficulties caused by split kernels: A microbiological problem. Proc. Congr. Eur. Brew. Conv. 23:65–72, 1991.
   Google Scholar
• Haikara, A., and Laitila, A. Influence of lactic acid starter culture on the quality of malt and beer. Proc. Congr. Eur. Brew. Conv. 25:249–256, 1995.
   Google Scholar
• Haikara, A., Uljas, H., and Suurnäkki, A. Lactic starter cultures in malting—A novel solution to gushing problems. Proc Congr. Eur. Brew. Conv. 24:401–408, 1993.
   Google Scholar
• Hoy, J. L., MaCauley, B. J., and Fincher, G. B. Cellulases of plant and microbial origin in germinating barley. J. Inst. Brew. 87:77–80, 1981.
   Web of Science ®Google Scholar
• International Programme on Chemical Safety (IPCS). Safety evaluation of certain mycotoxins in food. World Health Organization, Geneva, 2001.
   Google Scholar
• Karunaratne, A., Nezenbers, E., and Bullerman, L. B. Inhibition of mould growth and aflatoxin production by Lactobacillus spp. J. Food Prot. 53:230–236, 1990.
   PubMed Web of Science ®Google Scholar
• Kunze, W. Technology Brewing and Malting. Berlin: VLB. Pp. 21–37, 1999.
   Google Scholar
• Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., and Gobetti, M. Purification and characterization of novel antifungal compounds from the sourdough L. plantarum strain 21B. Appl. Environ. Microbiol. 66:4084–4090, 2000.
   PubMed Web of Science ®Google Scholar
• Lowe, D. P., Ulmer, H. M., van Sinderen, D., and Arendt, E. K. Application of biological acidification to improve the quality and processability of wort produced from 50% raw barley. J. Inst Brew. 110:133–140, 2004.
   Web of Science ®Google Scholar
• Marasas, W. F. O., Kellerman, T. S., Gelderblom, W. C. A., Coetzer, J. A. W., Thiel, P. G., and van der Lugt, J. J. Leukoencephalomalacia in a horse induced by Fumonisin B1 isolated from Fusarium moniliforme. Ondersterpoort J. Vet. Res. 55:197–203, 1988.
   PubMed Web of Science ®Google Scholar
• Mathre, D. E. Scab or headblight. In: Compendium of barley diseases. D. E. Mathre, Ed. The American Phytopathological Society, St. Paul, MN. Pp. 42–43, 1982.
   Google Scholar
• Mitteleuropäische Brautechnische Analysenkomission. Brautechnische Analysenmethoden, Band II, Band III. Selbstverlag der MEBAK, Freising-Weihenstephan, Germany, 1997.
   Google Scholar
• Narziß, L., Reicheneder, E., and Edney, M. J. Studying beer filtration with an accurate β-glucan assay. Monatsschr. Brauwiss. 42:277–285, 1989.
   Google Scholar
• Noots, I., Delcour, J. A., and Michiels, W. From field barley to field malt: Detection and specification of microbial activity for quality aspects. Crit. Rev. Microbiol. 25:121–153, 1999.
   PubMed Web of Science ®Google Scholar
• Noots, I., Dercyke, V., Jensen, H. E., Michiels, C., Delcour, J. A., and Coppens, T. Studies on barley starchy endosperm cell walls degradation by Rhizopus Vll. J. Cereal Sci. 37:81–90, 2002.
   Web of Science ®Google Scholar
• Pekkarinen, A. J., Sarlin, T. H., Laitila, A. T., Haikara, A. J., and Jones, B. L. Fusarium species synthesize alkaline proteinases in infested barley. J. Cereal Sci. 37:349–356, 2003.
   Web of Science ®Google Scholar
• Ramakrishna, N., Lacey, J., and Smith, J. E. Effects of water activity and temperature on the growth of fungi interacting on barley grain. Mycol. Res. 97:1393–1397, 1993.
   Web of Science ®Google Scholar
• Reinikainen, P., Peltola, P., Lampinen, R., Haikara, A., and Olkku, J. Improving the quality of malting barley by employing microbial starter cultures in the field. Proc. Congr. Eur. Brew. Conv. 27:551–558, 1999.
   Google Scholar
• Riley, R. T., Voss, K. A., Norred, W. P., Sharma, R. P., Wang, E., and Merril, Jr., A. H. Fumonisins: Mechanism of mytotoxicity. Rev. Med. Vet. 149:617–627, 1998.
   Google Scholar
• Rocken, W. Applied aspects of sourdough fermentation. Adv. Food Sci. 18:212–216, 1996.
   Google Scholar
• Rotter, B. A., Prelusky, D. B., and Pestka, J. J. Toxicology of deoxynivalenol (vomitoxin). J. Toxicol. Environ. Health 48:1–34, 1996.
   PubMed Web of Science ®Google Scholar
• Schapira, S. F. D., Whitehead, M. P., and Flannigan, B. Effects of the mycotoxins ciacetoxyscirpanol and deoxynivalenol on malting characteristics of barley. J. Inst. Brew. 95:415–417, 1989.
   Web of Science ®Google Scholar
• Schildbach, R. Problems relating to infestation with microorganisms on malting barley and malt. Brauwelt Int. 3:230–238, 1989.
   Google Scholar
• Schwarz, P. B., Casper, H. H., and Beattie, S. Fate and development of naturally occurring fusarium mycotoxins during malting and brewing. J. Am. Soc. Brew. Chem. 53:121–127, 1995.
   Web of Science ®Google Scholar
• Schwarz, P. B., Jones, B. L., and Steffenson, B. J. Enzymes associated with Fusarium infection of barley. J. Am. Soc. Brew. Chem. 60:130–134, 2002.
   Web of Science ®Google Scholar
• Scott, R. W. The viscosity of worts in relation to their content of β-glucan. J. Inst. Brew. 78:179–186, 1972.
   Web of Science ®Google Scholar
• Shifrin, V. I., and Anderson, P. Trichothecene mycotoxins trigger a ribotoxic stress response that activates c-Jun N-terminal kinase and p38 mitogen-activated protein kinase and induces apoptosis. J. Biol. Chem. 274:13985–13992, 1999.
   PubMed Web of Science ®Google Scholar
• Sloey, W., and Prentice, N. Effects of Fusarium isolates applied during malting on properties of malt. Proc. Am. Soc. Brew. Chem. 1962, pp. 24–29.
   Google Scholar
• Stars, A. C., South, J. B., and Smith, N. A. Influence of maltings microflora on malt quality. Proc. Congr. Eur. Brew. Conv. 24:103–108, 1993.
   Google Scholar
• Yin, X. S., MacGregor, A. W., and Clear, R. M. Field fungi and beta-glucanase solubilase in barley kernels. J. Inst. Brew. 95:195–198, 1989.
   Web of Science ®Google Scholar